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Wednesday, May 7, 2014

Macroons

Macroons are always my favourite...My dad used to buy us this whenever he goes to tutikorin...I didn't know before marriage, that it is such a simple sweet...It just has 2 ingredients(basic version)...and lot of flavours and varieties can be done with simple ingredients....Macroons are called as meringues in USA and many types of meringue pies are famous...

Ingredients

Ingredient

Measurement

Eggs

2

Sugar

1/2 cup

Cashew

1/4 cup

Method

Take 2 eggs and 1/2 cup of sugar....Separate the egg whites from the yellow...This can be done by cracking the egg shell in halves and pour the egg yellow from one half to other half repetedly,keeping a vessel in bottom...untill all the egg white get separated....

Whisk the egg white well until soft peaks are formed....Now start adding the sugar little by little and continue whisking...The total whisking time will be around 20 to 25 minutes...

Hard peaks should be formed now...The peaks should not fall...i.e.if we invert the vessel upside down, nothing should fall down...Whisk the cashew powder or cashew pieces with the egg white...just fold in cashews...don't over whisk...use a wooden spoon or spatula...

Transfer the contents into a pastry bag or ziploc bag...and make swirls in cone shape in parchment or aluminium foil lined cookie sheet..

Bake at 210 degree farenheit(99degree celcius) for 40 to 45 minutes...and then open the oven door slightly and let it air dry for one hour inside the oven...